Loaded Shrimp Baked Potato
Golden, fluffy, and seriously indulgent — a crispy baked potato loaded with creamy mash, melted cheese, juicy shrimp, and a cool sour cream finish. Comfort food done right. Would you eat this as a main or a side?
Meta description:
A loaded baked potato topped with seasoned shrimp, melted cheese, sour cream, and green onions. Rich, comforting, and satisfying.
Ingredients
2 large russet potatoes
250 g shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder
Salt and black pepper, to taste
Potato Filling
1/2 cup shredded cheddar cheese
2 tbsp butter
2–3 tbsp milk or cream
Salt, to taste
Toppings
Sour cream
Green onions, sliced
Method
I start by baking the potatoes until tender inside and crisp on the outside (about 50–60 minutes at 200°C / 400°F). Once done, I cut them open and scoop the inside into a bowl.
I mash the potato flesh with butter, milk, salt, and half of the cheese until creamy, then spoon it back into the potato skins and top with the remaining cheese.
Next, I season the shrimp with paprika, garlic powder, salt, and pepper, then cook them quickly in a hot pan with olive oil until golden and juicy.
I pile the shrimp on top of the cheesy potatoes, add a generous spoon of sour cream, and finish with chopped green onions. Serve hot while everything is melty and perfect.
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